With the rush of back to school season, I am always on the lookout for quick and easy dinner ideas. It always seems that I’m rushed at the end of the day with afterschool activities, homework and cleaning up the ever-growing pile of backpacks, shoes, and other random stuff that gets dropped when the kids come through the door. That’s why I totally adore this 20 minute Creamy Alfredo Broccoli Mac and Cheese.
First of all, it’s only 20 minutes, and uses just two pots – one for the noodles and one for the sauce. To save time I use a frozen broccoli and quickly defrost by pouring the hot water from the noodles on top. That way it’s hot and ready to accompany this hearty dish without any extra chopping, boiling or steaming.
The creamy Alfredo sauce is started with two premium ingredients: Challenge Butter and Challenge Original Cream Cheese. Both ingredients bring a silky smooth texture along with a rich flavor to the sauce.
Another quick shortcut I love to do is throw in a couple tablespoons of prepared basil pesto sauce. The basil pesto is full of garlic, basil and olive oil, which will bring a robust flavor without any extra chopping on your part. Brilliant!
I’m certain you’ll love this quick, delicious dinner recipe. Not only for it’s convenience, but also for it’s spectacular taste! My children absolutely enjoyed every last bite, which makes me one happy Mom.
- 2 cups uncooked macaroni noodles, prepared according to package instructions
- ½ cup Challenge Butter
- 1 (8 oz) package Challenge Cream Cheese
- 1⅓ cup heavy cream
- 8 oz Parmesan Cheese, grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoon prepared basil pesto sauce
- 1 cup broccoli (fresh or frozen), thawed and coarsely chopped
- Freshly chopped parsley for garnish, optional
1While the noodles are cooking prepare the sauce, by combining the butter and cream cheese in a large skillet over medium heat.
2Whisk until the butter and cheese have melted and become smooth (just keep whisking, it may take a few minutes). Gradually pour in the cream and continue to whisk to keep the sauce smooth.
3Add the Parmesan Cheese, salt and black pepper to the sauce and whisk until combined.
4Meanwhile, place the broccoli in a large bowl in the sink, drain the noodles into a colander, allowing the pasta water to be poured over the broccoli. Let the broccoli sit for a minute to get completely thawed, then drain.
5Add the drained noodles to the white sauce along with the pesto and drain broccoli. Stir to combine, and garnish with chopped parsley and extra parmesan cheese if desired. Enjoy hot!